Mithila Lal Saag

Mithila Lal Saag

Mithila Lal Saag

Veg Vegan

Red amaranth leaves stir-fried in mustard oil with garlic and dried red chillies — a simple, iron-rich Mithila side that turns a deep burgundy when cooked, eaten alongside rice.

Cuisines

Maithili

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

Red Amaranth Leaf 250 grams Red Amaranth Leaf
mustard oil 2 tablespoons Mustard oil
Panch Phoron 1 teaspoon Panch Phoron
Onion 1 medium Onion , finely chopped
Garlic 2 cloves Garlic , minced
Ginger 1 inch Ginger , grated
Tomato 1 medium Tomato , chopped
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
salt — Salt , to taste
water 1 cup Water

Instructions

  1. 1 Wash the lal saag thoroughly under running water and chop it roughly.
  2. 2 Heat mustard oil in a pan until it reaches its smoking point, then reduce the heat.
  3. 3 Add panch phoron to the hot oil and let it splutter.
  4. 4 Add chopped onions and sauté until they turn golden brown.
  5. 5 Add minced garlic and grated ginger, sauté for another minute.
  6. 6 Add chopped tomatoes and cook until they become soft and mushy.
  7. 7 Stir in turmeric powder, red chili powder, and salt.
  8. 8 Add the chopped lal saag to the pan and mix well with the spices.
  9. 9 Pour in water, cover the pan, and let it simmer for 10-15 minutes until the saag is cooked and tender.
  10. 10 Adjust seasoning if necessary and serve hot with steamed rice or roti.

Tips

For a richer flavor, you can add a pinch of asafoetida (hing) along with the panch phoron.